Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lbs green cabbage, shredded
  • 1 medium yellow onion, thinly sliced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the cubed chicken breast dry with paper towels to ensure proper searing. Shred the cabbage into consistent thin ribbons and mince the garlic.
  2. Heat 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium-high heat. Add chicken in a single layer; sauté without stirring for 3 minutes to develop a crust, then toss and cook until just opaque. Remove chicken from the pan and set aside.
  3. In the same skillet, add 2 tablespoons of olive oil. Sauté the sliced yellow onion and diced red bell pepper for 4–5 minutes until translucent. Stir in minced garlic and the spice blend (smoked paprika, cumin, onion powder, and red pepper flakes), cooking for 60 seconds.
  4. Increase heat to high. Add the shredded cabbage in two batches, tossing constantly. Cook for 5–7 minutes until wilted with slight charred edges but still retaining a snap.
  5. Return the seared chicken and any accumulated juices to the pan. Toss for 2 minutes until the chicken reaches an internal temperature of 165°F/74°C and is coated in spices.